A la Carte
Starters
Gratinated lobster with Provençal cherry tomato salsa and fresh herbs
Purple artichoke carpaccio with lemon, rocket and edible summer flowers
Burratini with cherry tomato salad and basil crisp
Gambas tartar with avocado crème, spring onion, chili & fresh raspberry vinaigrette
Whole baked baby cauliflower with crispy fried capers, truffle crème and fresh herbs
Panko fried chèvre served on a lettuce leaf bead with pomegranate vinaigrette
Classic toast Skagen (Scandinavian prawn toast) with lemon and fresh dill
Grilled asparagus with Yuzu hollandaise, gremolata and edible summer flowers
Salmon tataki with Asian salad, fresh ginger & chili crème and fried coriander
Mille feuille Provençal with grilled spring vegetables, chèvre crème and fresh herbs
Main courses
Summer truffle pasta with fresh herb oil and edible flowers
Fillet of Dorade Royale with lemon risotto, herb jus and Provençal vegetables
Panko and herb crusted cauliflower steaks with rice pilaff, Yuzu hollandaise and vegetables
Grilled baby lamb racks. Served with rosemary risotto and seared Provençal vegetables
Aubergine parmigiana with fresh basil oil and burrata
Saffron and chili scented lobster risotto with edible spring flowers
Open “lasagna” verdi with green spring vegetables, basil and fresh shaved truffle
Black Miso cod with seared baby bok choy and glass noodles
Fillet of wild salmon with baked baby fennel with Pernod. Served with crispy veg with piment d’espelette butter, wild rice and fresh herbs
Seared fillet of beef with crushed black pepper sauce and Provençal haricots verts. Served with truffle mashed potatoes and black tuile
Fillet of sea bass with fresh tarragon barley, Provençale vegetables and grilled lemon
Desserts
Salted caramel poached pears with almond crisp, vanilla mascarpone and gold leaf
Triologi of raspberries - Fresh, mousse and meringue with edible flowers
Lemon and passion fruit cheese cake with fresh passion fruit coulis
Tarte au citron with flower meringue and fresh berries
Cinnamon scented apple filo rose with vanilla crème and salted caramel crunch
Dark chocolate cake with speculoos crème, salted caramel espresso sauce and crunch
Lemon & Yuzu panna cotta with fresh fruit salad and edible spring flowers
Frangipane tarte with pistachio crème and raspberry
Dark chocolate and piment d’espelette mousse with strawberry salad
Raspberry tarte tropézienne with fresh raspberry coulis and pink tuile